Tam Khao Pod Kai Kem (Thai Corn Salad with Salted Duck Egg)

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1 cup (240ml) full-fat coconut milk, such as Aroy-D (see note)

½ teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

½ teaspoon granulated sugar

3 ears fresh corn, shucked

1 cooked salted duck egg (45g) (see note)

2 small garlic cloves

2 to 3 fresh red or green Thai chiles, stemmed (see note)

1 tablespoon (8g) dried shrimp (see note)

1 tablespoon (25g) palm sugar, softened (see note)

4 cherry tomatoes (about 2 ounces; 60g)

2 long beans (about 1 ounce; 30g), ends trimmed, cut crosswise into 1-inch pieces

2 tablespoons plus 2 teaspoons (40ml) fresh lime juice from 2 limes

2 tablespoons (30ml) fish sauce

Cooked jasmine or sticky rice, for serving

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